Shoutout to a guy at a comp in Memphis who changed my mind about wrapping brisket

I was at the Memphis in May event last year, just watching the teams, and I got talking to this older guy from Texas. He saw me checking my temp and said, 'Son, you're watching the clock, not the meat.' He showed me his brisket, which had a bark like black rock. He didn't wrap it at all, just let it ride in his offset for about 16 hours, spritzing with water and apple cider vinegar. I always wrapped at 165 degrees to push through the stall, but his way gave a much better bark. I tried it on my next cook and the texture was totally different. Has anyone else moved away from wrapping, or do you still find it helps?

3 comments

3 Comments

elizabethg531mo ago

That "watching the clock, not the meat" line is great. What temp did he run his offset at for that 16 hour cook?

james_martin931mo ago

He mentioned keeping it around 250, which is my usual target too. I find if I go much lower than 240, the fat doesn't render right, and over 275 it cooks too fast. The key for me is keeping that temp steady, even if it means babysitting the fire more.

price.jake16d ago

Honestly, babysitting the fire is the real struggle.